Ethnic: Italian 01 by Recipe Cottage

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	Italian 01

		Coppola's Manicotti 3 cups water 9 extra large eggs pinch salt 3 cups sifted unbleahed flour 3 pounds. ricotta cheese 3 Tablespoons parsely handful of grated parmesan cheese 1/2- 3/4 grated fresh mozzarella Italian tomato or meat sauce To make batter: Mix water, 6 eggs, and salt. Beat until foamy. Beat in flour. Let rest for 30 minutes. Using 1/4 cup batter per shell, cook batter in 6 inch cast iron skillet (spray skillet with PAM every so often, as necessary, but skillet can be left reasonably dry). Cook like crepes. To make filling: Mix remaining ingredients thoroughly. Fill cooked shells. Layer sauce. Lay filled shells seam side down on sauce. Layer sauce above. Makes 28. . Italian Chicken Gizzards 6 Tablespoons olive oil 4 cloves garlic, minced 2 pounds chicken gizzards 1 cup water 1 cup marsala 1 cup tomato gravy 1" x 1/2" lemon peel salt and pepper Saute gizzards in pound batches in olive oil and garlic. Place batches in a pot. Add water and wine to pot. Simmer covered for 1- 1 1/2 hour. Add tomato gravy, salt, pepper, and lemon. Cook and reduce for 45 minutes. Serve. This is a very popular meat/tomato sauce recipe in the mountainous exurbs of Naples, where my maternal grandparents are from. Meat Gravy (Neapolitan) 2 28 oz. cans whole peeled plum tomatoes 1 6 ounce can tomato paste (if desired or needed) 1 pound ground beef 6 mild Italian sausages 1 large onion, well chopped 1 large clove garlic, minced 1/2 teaspoon oregano 1 teaspoon dried sweet basil 1 teaspoon dried parsley 1 bay leaf black pepper to taste Saute ground beef in sauce pot until cooked thoroughly. Set ground beef aside and drain, reserving beef juices and pan drippings. Place beef juices and pan drippings in refrigerator. Saute the sausages in the sauce pot until uniformly brown. Set sausages aside. If pot bottom is sticky, deglaze with a little water. Fry the onions and garlic in the sausage fat remaining in the pot. Fry until translucent. Add plum tomatoes and spices and mix thoroughly. Bring to a boil. Reduce to a simmer. Return sausages. Simmer partially covered for 1 hour, stirring frequently. Remove sausages. Simmer uncovered for 1/2 hour, stirring frequently. Return ground beef. Skim fat from refrigerated ground beef drippings and return drippings. Simmer uncovered for 15 minutes, stirring frequently. Check sauce for desired consistency. Add paste as necessary for consistency or as desired for taste and mix thoroughly. Simmer uncovered for 1 hour, stirring frequently. Serve over noodles which will hold sauce well, such as rotini, fusilli, or rotelle. Minestrone Soup 2 carrots (1 minced, 1 sliced) 2 celery stalks, sliced 1/4 head cauliflower, broken 1/4 bunch escarole 1/4 bunch spinach 1/4 bunch endive 3/4 onion (< minced, 1/2 slivered) 1/4 head cabbage 1 cup peas 2 zucchini, sliced and quartered 1 can peeled tomatoes 3 potatoes (2 chopped, 1 thinly sliced) 1/2 cup canned chick peas 1/2 cup canned kidney beans 1/4 teaspoon sage 2 Tablespoons olive oil salt pork, minced ditalini salt 2 quarts. water Fry minced carrot, minced onion, and salt pork in olive oil until onions are clear. Add sage and canned tomatoes. Let cook for a few minutes and then add water. Salt to taste. Add 2 potatoes, sliced carrot and celery, and cauliflower. Let simmer for 10 minutes. Add thinly sliced potato. Add spinach, escarole, onion, endive, peas, zucchini, and cabbage. Let cook for 15 minutes. Add beans and ditalini. Cook for another 10 minutes. Mele Cotte 6 Cortland or Rome apples 1/2 cup raisins 1/2 cup sweet white wine 2 Tablespoons marmalade sugar butter (salt free) 1 lemon peel 2 cloves Preheat oven to 350 degrees. Core apples. Soak raisins in wine. Butter the bottom of a baking dish. Put apples in dish and stuff with raisins. Top raisins with a teaspoon of marmalade. Sprinkle sugar over top of apples. Place remaining wine in bottom of dish. Add peel of one lemon to bottom of dish. Bake for 1/2 hour. Petto Di Techinno 5 pound turkey 1/4 pound butter 1 Tablespoon olive oil 1 lemon 1 cup dry white wine flour salt Skin the turkey. Cut, pound, and shape uniform breast cutlets. Dredge the cutlets through the flour. Heat the butter and olive oil. Cook cutlets over a medium flame, about 2-3 minutes on each side. When finished with all the cutlets, add the juice of one lemon to the pan. Add the wine. Return the cutlets and let them absorb the sauce for 1-2 minutes. Pasta Or Rice Alfredo 8 ounce package noodles (or 2 cup raw rice) 1/2 cup butter 1/2 cup light cream 1/2 cup grated Parmesan cheese 1/4 cup shredded Swiss cheese salt and pepper to taste Melt butter. Turn down heat. Add cream and heat. Pour over cooked noodles. Add cheeses, salt, and pepper. Veal Cartuccio veal cutlets flour butter mushrooms onions eggs artichoke hearts potatoes peas prosciutto Parmesan cheese parsley Preheat oven to 350 degrees. Dredge cutlets through eggs and flour. Saute in butter for 4 minutes. Place in baking dish. Saute artichokes, then mushrooms, onions and peas. Place sauteed vegetables over veal. Cover with prosciutto and parsley. Sprinkle left over butter juice over baking dish mixture and then cover with cheese. Bake covered until done. Sausage and Polenta Casserole 3 inch diameter sausage roll (about 14 patties) 1/2 cup diced green pepper 1/2 cup diced onion 1 6 ounce can tomato paste 1 package corn muffin mix 1/2 cup Parmesan cheese 1 cup mozzerella cheese 1 teaspoon each of dried salt, pepper, basil, and oregano Saute sausage as 14 patties. Drain on papper towels. Remove all but 2 tablespoons fat from pan. Saute onions and pepper until they can be cut with a fork. Add tomatoes. Cook for 5 minutes. Add spices. Add tomato paste. Cook for another 5 minutes. Prepare corn muffin mix (with Parmesan cheese added). Pour mix into greased casserole dish. Place 1/2 of the sausage patties on top of mix. Cover with tomato gravy. Place remaining patties on top of gravy. Cook covered for 20 minutes. Remove from oven. Cover with grated mozzerella. Cook for another 10 minutes. Stuffed Mushrooms 16 large fresh mushrooms 6 ounces sweet Italian sausages 1 clove garlic, minced 3 Tablespoons olive oil 2 Tablespoons minced parsley 1/4 cup grated Parmesan cheese Preheat oven to 350 degrees. Remove stems from mushrooms and chop them fine. Remove casing from sausage and saute with the garlic in 1 tablespoon. of oil until lightly brown {break up sausage). Add another tablespoon. of oil, the cheese, and the parsley. Fill mushrooms with mixture, rounding at the tops. Fill shallow baking pan with remaining oil and 1/4 cup water. Place mushrooms in pan and bake for 20 minutes. Vermicelli Sinatra 1/4 pound butter 3 Tablespoons olive oil 2 small onions, chopped 4 cloves garlic, minced 1 cup drained Italian plum tomatoes, diced 1/2 cup chopped fresh Italian parsley 3/4 cup raw shrimp (shelled, deveined, and chopped) 1 1/2 cups raw clams, chopped 12 steamers 1 1/2 cups dry white wine salt, pepper, and oregano to taste 1 pound vermicelli Saute onions and garlic in oil and butter for 10 minutes. Add tomatoes and parsley; reduce heat and simmer for 5 minutes. Add remaining ingredients (except vermicelli). Cover and simmer for 15 minutes. Spoon over vermicelli. Scallops Of Veal Angee 1 pound veal cutlets, thinly sliced and pounded salt, pepper, and flour (for breading) 2 eggs, beaten Italian bread crumbs grated cheese 1/4 cup shallots, minced 1/2 clove garlic (mashed) 1/2 teaspoon basil pinch pepper 1/2 cup marsala 1/2 cup beef bullion 1 Tablespoon arrowroot 1/2 pound mushrooms 2 Tablespoons butter 3 Tablespoons olive oil Preheat oven to 350 degrees. Salt and pepper moistened cutlets. Dredge through flour, shaking off excess. Set aside. Mix bread crumbs with grated cheese to taste. Dredge cutlets through egg and roll or shake with breadcrumb mixture. Let breaded cutlets set in the refrigerator for a few minutes. Place cutlets on a cookie sheet oiled with 1/2 Tablespoon olive oil and moisten tops with another 1/2 Tablespoon of olive oil. Cook in oven for 20 minutes - turning once. Saute shallots and garlic until translucent in 1 tb. olive oil. Add basil, pinch pepper, marsala, and bullion. Bring to the boil and reduce to a simmer. Dilute arrowroot in 1 Tablespoon cold water and add. Allow shallot-garlic sauce to thicken. In separate pan, saute mushrooms in butter and 1 Tablespoon olive oil. Add sauteed mushrooms to thickened shallot-garlic sauce. Pour a little sauce in casserole. Layer cutlets and sauce. Bake at 350 degrees for 5-10 minutes. Sauteed Zucchini 4 zucchini (2 - 2 1/2 in. thick) 2 small onions, thinly sliced 1/4 cup olive oil 6 Tablespoons fresh parsley, minced 1 cup tomatoes, peeled and chopped 1 slice bread, crumbled 3 Tablespoons milk 1/4 pound ground beef 1 egg 3 Tablespoons Parmesan cheese salt and pepper to taste Saute onions in olive oil until translucent. Add tomatoes and parsley. Simmer covered for 20 minutes. Cut zucchini into 2 1/2 in. lengths and hollow out centers. Mix meat, egg, cheese, milk, and crumbled bread. Season with salt and pepper. Fill hollowed zucchini, but not too tightly. Add zucchini to simmering sauce. Cook covered for 45 minutes to 1 hour -- turn now and then. Reduce sauce as necessary. Serve at room temperature. Italian Brisket 3-4 pounds brisket garlic, crushed onion, coarsely chopped celery, coarsely chopped parsley, coarsely chopped carrots, coarsely chopped scallions salt pepper thyme oregano rosemary 6 Tablespoons olive oil 2 Tablespoons wine vinegar Preheat oven to 375 degrees. Dress brisket with 2 Tablespoon olive oil, salt, pepper, thyme, and crushed garlic. Blanch scallions for about 10 seconds. Place onion, celery, parsley, carrots, and scallions in baking dish with briskets and cook for 2 1/2 hours. Combine more crushed garlic, salt, pepper, oregano, rosemary, olive oil, and wine vinegar. Refrigerate. Later warm to room temperature and serve as dressing. Italian Round Steak round steak garlic olive oil carrots (shredded) zucchini (thinly sliced) parsley (chopped) hard boiled egg (sliced) salt pepper peanut oil Pound and flatten round steak until thin. Dress with olive oil and crushed garlic. Position carrots, zucchini, parsley, and sliced egg on steak. Salt and pepper to taste. Roll steak and bind with string. Brown in peanut oil. Cook in tomato sauce covered for 1 hour at 350 degrees. Spaghetti with White Sauce olive oil butter anchovies (minced) garlic (minced) pepper parmesan cheeese parsley (chopped) egg spaghetti Fry minced garlic in olive oil and butter. Add minced anchovies before garlic browns. Saute briefly. Sprinkle cooked spaghetti with cheese, pepper, and parsley. Toss with garlic/anchoovy sauce. Add beaten egg. Toss further. Chicken Cacciatore broiler (cut up) 1/2 cup olive oil 1 onion (sliced) 3 1/2 cups canned tomatoes 1 clove garlic 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/2 cup white wine oregano (optional) basil (optional) Brown chicken in oil. Add onion and cook until tender but not brown. Add everything else except wine. Cover and simmer for 20-25 minutes. Add wine and cook for 5 more minutes. Remove garlic before serving. Rice and Vegetable Salad 1 cup long grain rice 1 medium zucchini 2 small tomatoes (cut in eighths) 1 cup eggplant (cut in 1 inch cubes, skin on) 1 small cucumber (sliced) 1 green pepper 1 garlic clove (crushed) juice of 1 lemon 3-4 chopped basil leaves 1/2 cup oilve oil oregano salt Cook rice until tender and cool in running water. Boil the zucchini until just tender and cut into matchsticks. Saute eggplant cubes for 15 minutes in 1/4 cup olive oil. Roast pepper, cut flesh into strips, and reserve. Mix all ingredients in a bowl. Caponata 2 medium eggplants (cut into 1 inch cubes) 1 large green pepper (cut into 1 inch squares) 1 cup canned tomatoes (chopped) or 6 plum tomatoes (peeled) 5 large ribs celery (chopped) 1/2 cup pitted olives (green or black) 1/4 cup drained capers 1 Tablespoon chopped walnuts or pine nuts 4 Tablespoons wine vinegar 2 teaspoons sugar 1 teaspoon salt pepper vegetable oil Saute eggplant in 3/4 cup oil for 10 minutes. Drain eggplant. Saute pepper in same oil for 5 minutes. Remove. Put onions and celery in same pan. Cover and simmer gently until celery is just tender. Add tomatoes, recover, and cook for 10 minutes. Meanwhile, mix vinegar, sugar, capers, salt, and 10 grinds of pepper together in a small pot. Simmer for 1 minute and set aside. Return eggplant and peppers to pan. Add vinegar mixture, nuts, and olives. Stir altogether and cook covered for 10 minutes. Pennetini in White Sauce 1 pound pennetini (little unribbed penne) 6 ounces brandy 6 ounces heavy cream 6 ounces porcini (or 1 ounce porcini + 5 ounces. shitake) 3 1/2 cups hot chicken stock 4 Tablespoons olive oil 1/4 cup chopped fresh Italian flatleaf parsley 1/2 cup freshly grated Parmesan 1/2 cup reserved porcini juice cracked black pepper to taste Saute pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.k. if unevenly browned, but not burned). Meanwhile, soak porcini (but not shitake, if used) in enough water to cover (but at least 1/2 cup) for at least 3 minutes. Remove porcini, squeezing mushroom juice into soaking water. Reserve juice and chop mushrooms. After pennetini is sauteed, add brandy to pennetini pan and saute further until brandy has evaporated. Set aside. Begin to saute mushrooms in remaining olive oil in another pan with parsley. Add cracked black pepper. Return pennetini to heat and add hot chicken stock. Reduce while mushrooms cook. When mushrooms are lightly browned, add 1/2 cup reserved porcini juice and reduce. Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain. As last step, add cream and then cheese to mushroom mixture. Heat and stir to evenness. Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.